To add some variety to our blog, I thought I would share recipes every now and then. On occasion (usually Sundays) Tiffiney and I will set out to cook something new to eat. We have a few big cook books and try to add some spice into our meals by selecting a recipe, buying the ingredients the night before, and attempting to cook something good for dinner. We have had some successes in the past as well as some major fails, so I will also share what works and what didn't as well as tips that may help those who attempt to make these dishes. We will start out with a recent dish that was very successful. I was proud of how it turned out.
Asparagus Risotto:1kg (2lb 4oz) asparagus
500ml (2cups) chicken stock
500ml (2 cups) vegetable stock
4 tablespoons olive oil
1 small onion, finely chopped
360g (1 2/3 cups) risotto rice (arborio, vialone nano or carnaroli)
70g (2 1/2 oz) Parmesan cheese, grated
3 tablespoons thick (double/heavy) cream
1. Wash the asparagus and remove the woody ends (hold each spear at both ends and bend it gently-it will snap at its natural breaking point). Separate the tender spear tips from the stems.
2. Cook the asparagus stems in boiling water for 8 minutes, or until very tender. Drain and place in a blender with the chicken and vegetable stocks. Blend for 1 minute, then put in a saucepan, bring to boil and maintain at a low simmer.
3. Cook the asparagus tips in boiling water for 1 minute, drain and refresh in iced water.
4. Heat the oil in a large wide heavy-based saucepan. Add the onion and cook until soft but not browned. Stir in the rice, season, and reduce the heat to low. Stir in a ladleful of the stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue like this for about 20 minutes, until all the stock has been added and the rice is al dente. (You may not use all the stock, or you may need a little extra - every risotto will be slightly different.) Add the Parmesan and cream and gently stir in the asparagus tips. Season.
TIPS: Don't rush this meal, and give it the TLC that it needs. Tiffiney made fun of me because I kept picking out the brown onions so it would look perfect. The hardest part is making sure the rice cooks thoroughly and not burning it in the process.
PHOTOS- left: what the book showed, right: how it turned out
